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Asparagus, prawn and chorizo pizza
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Prep Time:
25 minutes
Cook Time:
20 minutes
Total Time:
45 minutes
Indulge in a decadent surf and turf pizza with succulent prawns, spicy chorizo, and crisp asparagus.
Ingredients:
  • 1 tsp (1 sachet) dried yeast
  • 2.50 gm caster sugar
  • 330ml (1 1/3 cups) warm water
  • 450g (3 cups) bread pizza flour
  • 1.20 gm salt
  • 75g (1/4 cup) store-bought tomato pesto
  • 140g (1 1/3 cups) grated mozzarella
  • 1 1/2 bunches asparagus, trimmed
  • 1 chorizo, thinly sliced
  • 12 medium green prawns, peeled, deveined, tails intact
  • Baby rocket leaves, to serve (optional)
Instructions:
  • In a jug, mingle the yeast, sugar, and water, then let it rest for 10 minutes until it's frothy.
  • In a large bowl, mix the flour and salt, then create a well in the center. Add the yeast mixture and oil. Use your hands to form a dough. Transfer to a lightly floured surface and knead for 5 minutes until smooth. Place in a greased bowl, cover, and let it rise in a warm place for 1 hour until doubled.
  • Preheat your oven to 230C/210C fan forced and place 2 baking trays inside to heat up. Punch down the dough with your fist and lightly knead for 1 minute. Divide the dough in half and roll each portion into a 20cm long rectangle on a piece of baking paper. Spread pesto over the dough, then add mozzarella, asparagus, chorizo, and prawns on top. Season to taste.
  • Take the trays out of the oven. Transfer the pizzas (still on the baking paper) onto the hot trays. Bake for 15-20 minutes until the bases are puffed, golden, and crispy. Sprinkle with rocket leaves, if desired.

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